Made with these products

Method

Puree the blackcurrants and syrup then strain through a nylon or stainless steel sieve to give 420ml/ 15fl oz (650ml/ 23fl oz). Chill. Break up the egg white with a fork and stir into the puree.

Fit the frozen bowl into the dessert maker and switch on. Pour in the blackcurrant syrup and churn until thickened and frozen. Tranfer to a plastic container and freeze until required. Serve scoops of sorbet, drizzled with cassis, if wished.